From Sydney Baer - Portland, OR
I made your challah - yummmm! The braid was tight going into the oven, but the "seams" of the braid spread upon baking. The original braid was nicely browned, but the "spread" part was cooked, but not browned. What happened?
From Shawn ONeil - Kennebunkport, Maine
Can I make the French flageolet beans a day ahead? If so what is the best way to reheat without drying them out?
Yes! I would reheat the beans in a pot over low heat on the stove. You may find you need to add a little extra liquid.
From Laura - Todd, NC
Can you make your Tuscan Lemon Chicken using boneless skinless chicken breast? If so, what are the changes And can you cook the breast in the oven instead of on the grill?
I wouldn't recommend using boneless skinless breasts to make the Tuscan Lemon Chicken, but you might like my Lemon Chicken Breasts recipe - it uses boneless skinless breasts and is made in the oven.
From Juliette - New York
I want to halve your recipe for turkey meatloaf. Besides just halving all ingredients, how else would you modify the recipe?
From Sandy Lauper - Blue Point, NY
What would be a good salad, vegetable or starch to serve with your Beef Bourguignon?
From Frannie Mendlow - Brooklyn, NY
What brand of shortening do you now use in your pie shells?
From Marianne Weichselbaum - Boston, MA
Where can I buy the everyday silverware that you use?
From Linda Tylka - Florida
Can you freeze the Apple Pie Bars?
No, I would not recommend freezing the Apple Pie Bars. They are best served fresh.
From Pennie - Rancho Palos Verdes, CA
Should I sift flour before or after measuring?
Traditionally, sifting flour is done to standardize the amount of flour in each cup. However, I find if you use a spoon to lighten the flour before you measure it, you will also end up with a standardized amount of flour. I actually sift the flour after measuring it to combine it with the other dry ingredients, but that's technically not necessary.
From Linda Young - San Francisco Bay Area
I have many of your recipes but not a ratatouille recipe. Do you have one?
From Ann Callahan - New York, New York
How far in advance should I remove your Frozen Key Lime Pie from the freezer before serving?
From Delma A. Sassano - Pittsburgh, PA
How do you recommend storing your granola recipe? Does it need to be refrigerated?
From Jodie Weaver - Valrico, FL
Can creme brûlée be made a few days ahead of time and frozen then torched just prior to serving?
From Leslie - Milford, CT
Can I make ahead and freeze your Lemon Bars?
No, I would not recommend freezing my Lemon Bar recipe. They're always best the day they're made.
From Linda Watson - Charlotte, NC
What kind of blender do you recommend?
From Ann Amy - Henderson, NV
In a baking recipe or any recipe for that matter, can I halve the ingredients? I understand that the vessel should be smaller and the time decreased but will the recipe come out the same?
From Barb Bennett - Asheville, North Carolina
Can I make your Roasted Vegetable Lasagna in advance and freeze it? If so, would modifications to the recipe be needed?
From Judy Lovic - Williamsburg, VA
I am having trouble making the croutons for your Panzanella recipe - the bread keeps burning. I tried lowering the heat on the stove, but should they be cooked in the oven?
From Mary Cook Blanshard - Dallas, TX
When I make whipped cream for dessert and want to do it ahead of serving, I whip it and put it into the refrigerator; however, when I take it out to serve the top portion looks the same but the underside have reverted to liquid......what am I doing wrong?
From Pat Englund - Houston, TX
Would you recommend keeping muffin batter in the refrigerator overnight?
From Michele Huertas - Alamo, California
You said you use "Italian Cocoa Powder." What kind do you use?
From Cheryl - Portland, OR
My question is about ice cream scoops. I'm not a great baker and my cookies are different sizes; my cupcakes and muffins are flat or way over the rim. I see that scoops are either numbered or marked by oz's and I have a collection that have no markings. What size is best and how do I tell what size my scoops are?
From Lisa Guy - Queenstown, Maryland
Today, on Facebook you posted the recipe for Skillet-Roasted Lemon Chicken from your new cookbook Cooking with Jeffrey. My question is - I bought two half chickens from Whole Foods, can I use those instead of a whole chicken that has been spatchcocked?
From Martha - Portland, OR
I am trying to make meals for my daughter to serve and eat after she has her baby. I'm thinking frozen complete main dish and I wanted to make your Parker's Beef Stew. Does it freeze well?